Easter truffles

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1 dl whipping cream
50 g butter or margarine
200 g good quality milk chocolate
100 g high quality dark chocolate
2 tbsp Cointreau
Grated zest of 1 untreated lime

100 g blanched, peeled, ground almonds
1 1/2 dl Dansukker Icing Sugar
1 tbsp Dansukker Glucose Syrup
Yellow and green food colouring
25 g white chocolate  


Wash the lime thoroughly and finely grate the zest.

Combine the cream and butter/margarine in a saucepan. Break the chocolate into small pieces and add to the pan. Stir until the chocolate has melted. Add the liqueur and lime zest. Pour into a foil tin measuring about 10 x 20 cm and put aside to set.

Combine the ground almonds, icing sugar and glucose syrup. Divide the mixture into two equal parts and colour with food colouring. Divide the truffle mixture into two equal parts. Roll out the almond paste into rectangles the same size as the truffle and place on top of the truffle.

Cut into squares. Put the white chocolate in a plastic piping bag and tie a tight knot in the end. Put the bag in hot water until the chocolate melts. Cut off the tip of the bag and pipe the chocolate over the truffles. Store in a cool place.

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